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Double Squash Combo
1 ½ pounds zucchini
1 ½ pounds summer squash
½ teaspoon salt
¼ teaspoon pepper
1/8 teaspoon garlic salt
¼ cup butter
3 tablespoons fine dry breadcrumbs
3 tablespoons grated Parmesan cheese
directions
Cut both kinds of squash into ½-inch pieces. Put in the bottom of a Crock Pot. Sprinkle with salt, pepper and the garlic salt. Dot with the butter, then sprinkle on the breadcrumbs and Parmesan cheese. Cover and cook on low for 6 to 7 hours, or until tender.

This recipe is from the 50+ Friends Cookbook.